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One of our favorite winter comfort meals is this 5-ingredient chicken pot pie; a one-pan dish that’s a quick and easy weekday dinner. It is savory, creamy, and hearty – filled with shredded rotisserie chicken, peas, and carrots and topped with biscuits. This recipe is as delicious as a classic double-crust pot pie with a fraction of the work.
Key Ingredients and Substitutions
With just a few staples and leftover rotisserie chicken, you can make a hearty comforting pot pie.
In the printable recipe below, you can find a complete list of ingredients and measurements.
- Chicken: This is the perfect recipe for leftover chicken. We prefer the ease of rotisserie chicken but you use grilled or baked chicken breast or thighs. If using baked or grilled chicken cut it into 1/2-inch cubes after it is cooled and before adding it to the pot pie.
- Vegetables: You can use whatever vegetables you like in your pot pie. We opt for carrots and peas but you can also add green beans, potatoes, mushrooms, or corn.
- Canned Biscuits: There are tons of canned biscuit options, but we use jumbo buttermilk biscuits. We have also made it with flaky biscuits, pulling the raw dough apart and overlapping the layers to form the top crust.
- Cream of Celery Soup: The soup gives the pot pie a creamy texture as well as flavor. It serves as the “roux” in this recipe since it contains both cream and cornstarch as part of the ingredients. You can substitute it with cream of chicken soup.
- Chicken Broth: The broth provides flavor and helps with the consistency of the filling. You can substitute it with vegetable broth.
How Do You Thicken Pot Pie Filling
A traditional roux is normally used to thicken the pot pie filling. Roux is usually made from heavy cream, broth or stock, butter, and all-purpose flour. For our recipe, we use cream of celery soup (or cream of chicken soup) which acts as the roux. It not only saves time but also adds flavor and creaminess to the pot pie filling.
How to Make Skillet Chicken Pot Pie
Here are the quick step-by-step instructions with visuals; you can find the full instructions with the exact ingredients in the recipe card below.
Pro-tip: Bake this in a preheated oven to avoid soggy unbaked biscuit bottoms.
1. Make the Gravy: Preheat the oven to 350°F. In a cast iron skillet over medium heat combine a can of cream of celery soup and the chicken broth. Whisk them together until well combined and smooth. Add the frozen vegetables to the soup mixture and stir well to combine, simmering for about 5 minutes.
2. Add the Chicken and Biscuit Topping: Once the veggie and gravy mixture has simmered, and the vegetables are no longer frozen, add the chicken, poultry seasoning, salt, and pepper. Stir everything well and then remove the cast iron from the heat. Top with buttermilk biscuits in an even layer.
3. Bake the Pot Pie: Place the cast iron skillet into the preheated oven and bake until the biscuits are golden brown and the filling is bubbling – about 20 minutes. Remove the pot pie from the oven and let it stand for 5 minutes then serve.
Make-Ahead and Storage
Make-Ahead: The pot pie filling can be made in advance, cooled, and then stored in the refrigerator for up to 3 days or frozen in a freezer-safe container for 3 months. When ready to bake transfer to a cast iron skillet or casserole dish and top with biscuits, then bake as instructed in the recipe.
How to Store: Transfer cooled leftovers to an airtight container and then refrigerate for 3 to 4 days. You can also freeze the chicken pot in a freezer-safe container for up to 3 months.
How to Reheat: Allow frozen pot pie to thaw in the refrigerator then transfer it to an oven-safe dish. Cover with foil and reheat at 350°F for 10-15 minutes or until warmed through. To reheat in a microwave transfer to a microwave-safe dish, cover, and heat in one-minute increments until thoroughly heated. Note: reheating in the microwave might yield soggy biscuits.
Recipe Tips and Notes
- The filling is too runny. If you have added too much broth you can make a slurry of broth and cornstarch (2 tablespoons broth to 1 tablespoon cornstarch) and add it in small increments to the pot pie filling to help thicken it up.
- The filling is too thick. If the filling is too thick add additional broth in quarter-cup increments until you get the desired consistency.
- Let the pot pie rest. It is tempting to dig right in but letting the pot pie set for 5 minutes will give the filling time to cool and the sauce to thicken.
Frequently Asked Questions
Yes, you will need to use pre-cooked chicken or rotisserie chicken for this pot pie. If you use raw chicken it will extend the cooking time which would burn the biscuits.
Baked or grilled chicken breast and thighs can be used instead of a store-bought rotisserie chicken. Cook it in advance then cut it into ½-inch cubes before adding it to the pot pie filling. Leftover Thanksgiving turkey can also be used instead of chicken.
We like the convenience and taste of peas and carrots but you can use green beans, mushrooms, pearled onions, corn, or potatoes. Make sure the vegetables are cooked first and adjust the amount of chicken broth and/or chicken to make sure there is plenty of room.
A cast iron skillet is what makes this the perfect one-pan dish since it goes from stove top to oven but you can make the pot pie filling in any skillet and then transfer it to a 10-inch pie pan to bake.
Let’s Connect! If you make this recipe or any other recipe on Casual Epicure, please don’t forget to rate the recipe and leave a comment below. It helps others who are considering making our recipes and we love hearing about your cooking experiences. And if you snapped some shots, share them on Instagram, and be sure to tag @casual.epicure so we can feature them in our stories.
Other Recipes to Try
If you enjoy this winter recipe, we recommend checking out some of these:
5 Ingredient Cast Iron Skillet Chicken Pot Pie
- 10 ½ ounces cream of celery soup
- 2 – 2 ½ cups frozen peas and carrots
- 2 – 2 ½ cups cooked chicken, shredded or chopped
- 1 cup chicken broth
- 16 ounce refrigerated biscuits, 8 count of jumbo
- 2 teaspoons poultry seasoning
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- Preheat oven to 350°F.
- In a cast iron skillet over medium heat combine the cream of celery soup and chicken broth. Whisk until well combined and smooth.
- Stir in the frozen vegetables in the cast iron skillet with the soup mixture. Cook for about 5 minutes.
- Add the chicken, poultry seasoning, salt, and pepper. Stir well to combine.
- Remove the cast iron from the heat and top with biscuits in an even layer.
- Bake until the biscuits are golden brown and the filling is bubbling for about 20 minutes.
- Remove from oven and let stand for 5 minutes then serve.